Easy Cheesy Slow Cooker Grits
Servings 10 servings
Calories 414kcal
Ingredients
- 2 cups yellow stone ground grits
- 1 32 oz container low sodium chicken broth OR chicken stock
- 2 cups light whipping cream
- 1 8 oz container chive and onion cream cheese, softened
- 2 tsp garlic salt
- 1/2 tsp black pepper or to taste
- 2 1/2 cups shredded sharp cheddar cheese divided
- 2 Tbsp butter
Instructions
- Spray the bottom and sides of a 6-quart oval slow cooking lightly with cooking spray.
- Whisk together the chicken broth, whipping cream, cream cheese, garlic salt and pepper. Add the grits and 2 cups shredded cheese. Mix well.
- Pour into the slow cooker, stir to evenly distribute the grits.
- Cover and cook on low for 4-6 hours, stopping to stir periodically (Once after cooking for 2 hours then every hour or so thereafter, if possible) Cook until the grits are tender.
- Uncover and stir-in butter. Mix until melted. Sprinkle the remaining cheese on top.
- Let stand uncovered for 10 minutes prior to serving. Grits will thicken further as they cool.
Notes
- Cheese Substitutions: You can make crockpot cheese grits using many varieties of shredded cheese. Gruyere cheese, colby jack cheese, swiss cheese, mild or medium cheddar cheese or pepper jack cheese for spice.
- Herbs: You can add fresh herbs to expand the flavor profile. Fresh thyme, rosemary or chives all work well.
- Protein: You could add crispy bacon, crumbled sausage or cubed ham to the grits at the end of cooking.
- Chicken Stock Substitutions: You can use 4 cups vegetable stock or 4 cups water in place of chicken broth.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 27g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 679mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1120IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 1mg